Soy Protein Isolate/Sodium Alginate Microparticles under Different pH Conditions: Formation Mechanism and Physicochemical Properties

The effects of sodium alginate (SA) and pH value on the formation, structural properties, microscopic morphology, and physicochemical properties of soybean protein isolate (SPI)/SA microparticles were investigated. The results of ζ-potential and free sulfhydryl (SH) content showed electrostatic inte...

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Detalles Bibliográficos
Autores principales: Cao, Jia, Tong, Xiaohong, Wang, Mengmeng, Tian, Tian, Yang, Sai, Sun, Mingyue, Lyu, Bo, Cao, Xinru, Wang, Huan, Jiang, Lianzhou
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8947744/
https://www.ncbi.nlm.nih.gov/pubmed/35327213
http://dx.doi.org/10.3390/foods11060790

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8947744/
https://www.ncbi.nlm.nih.gov/pubmed/35327213
http://dx.doi.org/10.3390/foods11060790

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